Mediterranean Platter

This isn’t really a recipe, but rather a concept. It’s been in our regular rotation for years and it has evolved gradually. Sometimes I include chicken and other times it’s purely vegetarian. I love the adaptability. If you’re out of an ingredient, so what? It’s also easy for each person to tailor the plate to their own tastes. Occasionally, I make some components of this array (like hummus or tzatziki) but I also fill in with fresh pre-made versions picked up from the store. Don’t recognize some of the ingredients listed below, like harissa or tabouleh? See below under “tips” for descriptions.

  • Assorted olives
  • Stuffed grape leaves
  • Feta cheese
  • Hummus (I like to make this one in the late summer)
  • Tzatziki
  • Harissa
  • Tabouleh
  • Bell peppers, seeded and sliced
  • Cucumber, sliced
  • Cherry or grape tomatoes, halved
  • Grilled or roasted chicken breast, sliced
  • Lemon wedges
  • Pita bread, cut into wedges and toasted (or made into chips!)
  • Olive oil
  • Sea salt
  • Sumac
  • Arrange vegetables and spreads on a plate. Drizzle with olive oil or basil oil, then sprinkle with sea salt and sumac.
  • Quick Tips
  • 1. Perhaps you are wondering what some of these things are? Tzatziki is a Greek sauce made from thick yogurt, cucumbers and spices. It’s a cool, creamy accompaniment to grilled meats. Harissa is a spicy chili paste made from peppers, olive oil and spices. It’s traditionally served with northern African cooking (think Morocco or Tunisia). Tabouleh is a grain-based salad made with parsley, cucumber, tomato, lemon, mint and spices. I typically make it with bulgar wheat, but it can also be made with couscous and I’ve also seen it made with quinoa.
  • 2. If you are using chicken, there are a few ways to get this done. You can always roast a whole chicken if you want to use the skin and bones for stock. You can also poach chicken breasts easily for moist, flavorful meat.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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